New Autumn 2 course menu

£10.00 for 2 Courses

.

To start

.

Curried parsnip & potato soup, toasted almonds & raisons

.

Freid locally caught sprats, lemon aioli

.

Main courses

.

Salmon, squash, chickpea arancini with sauteed kale & shellfish beurre blanc

.

Cornish sardines roasted in tomato sauce, garlic mash

.

.

Available all day every day!

Write a review

Now then Ladies and Gents – it is time to give something back – for years we have been providing you with fantastic food, drink and service, and have asked for so little in return, well all this has changed!!!!!

You may or may not be aware of the surge in popularity of web based review sites such as Trip Advisor and the like. As the popularity of these sites have increased so has the importance increased for us as a restaurant.

The more favourable reviews we get the better our status on these sites, the better our status on these sites the more exposure, so all we ask of you is to click on the title of this blog update and you will be directed to the Trip Advisor site where you can write a review (preferably positive).

Thank you so much for taking the time to leave a review.

Ta
a

Autumn 2010 two course menu

£10.00 for 2 courses!!!!!

To start

Shelfish bisque, brandy & cream
Freid locally caught sprats, lemon aioli

Main courses

Indian spiced local plaice, roasted on the bone, basmati rice, apricot chutney
Fillet of Scottish salmon wrapped in Parma ham, mashed potatoes, caper & parsley butter

Available all day every day!

Meet the Chef

Below is a wonderful article that ‘Sussex Life’ recently published. Please click on the title above to see original article.

Name: Gavin Leigh

Establishment: English's of Brighton

What is your Signature Dish?
Honestly, I don't really have one because I'm constantly changing with the seasons and I easily get bored with repeating dishes over and over. My favourite dish at the moment is; Pan fried local skate, lentil vinaigrette, salami and celery salad. It is the last of the local skate right now and it's really at the best its been all season. The earthiness of the other ingredients really compliment the taste of the skate.

How long have you been a chef?
19 years

Where did you start your career?
The Savoy, London

What made you want to become a chef?
I had an interest in food from a very young age, and was lucky to be offered an apprenticeship in a premier London hotel at the age of 16. I knew it was an opportunity not to be missed.

Who has influenced you most?
Daniel Phippard & Julian Ward - my two good mates that I met during my apprenticeship. Its almost 20 years on and we still have a boyish rivalry.

What do you enjoy most about being a chef?
I particulary love the creative process; the way a dish starts out in my head and culminates in this delicious thing on the plate. Its really about how it evolves along the way.
Being a chef has also given me the opportunity to travel, having
worked in some of the best kitchens in America and New Zealand amongst others.

Your top cookery tip for readers?
Keep it seasonal and above all simple

Your must-have kitchen gadget?
A smoker. Its amazing what results you get from a myriad of products.

Who would you like to cook for?
Family and friends are always the top of my list